Recipe by: Culinary Institute of America - The New Professional 1. Saute the beef in the clarified butter to the desired doneness. Keep the beef warm. 2. Saute the garlic in clarified butter to release its aroma. 3. Add the tomato and demi-glace. Let the mixture reduce slightly. 4. Add the tarragon and adjust the seasoning to taste. 5. Serve the sauce on the medallions.
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